1. Place the eggs in a small saucepan
and cover with cold water. Bring to a boil, and then remove from the heat and let stand 10 minutes. Drain
the eggs and put them in a bowl of ice water to cool. Peel
2. Puree 2 of the eggs, the anchovies, lemon juice, champagne vinegar and Worcestershire in a blender until smooth. Season with salt and pepper. Toss the frisee with the dressing in a bowl.
3. Quarter the remaining 2 eggs and sprinkle them with salt and pepper. Arrange the salmon and bagel chips on 4 plates. Top with the salad and garnish with the quartered egg.